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Thursday, March 5, 2009

Gluten-free Corn Waffle Recipe

These savory and sweet cornmeal waffles are one of my favorite breakfast foods. I am not bragging when I say that these are the best waffles I've ever tasted. I'm simply telling the truth. This recipe is essentially the Joy of Cooking Cornmeal Waffles recipe that has been modified to be gluten-free. If you are on a no-dairy diet try almond milk instead of cow's milk and a mild-flavored oil (not olive) instead of butter. I'm afraid there's no helping the eggs - they are essential for making the waffles fluffy. If anyone has an egg-free version I'd love to hear it!

You will know they are ready when the eggs stick to the bottom of the bowl when tilted. At this point, stop beating immediately - you don't want the egg whites to be dry.

In a medium bowl mix together:

the 2 egg yolks
2 cups milk
5 Tablespoons unsalted butter, melted.

Add the wet ingredients to the dry ingredients and mix until combined. Pour 1/4 of the fluffy egg whites into the batter and gently fold them in with a rubber spatula, then fold the rest of the egg whites in to the batter as well. you can stop folding when only a tiny amount of egg white is still distinguishable.

Pour 1/2 to 1 cup of the batter into a heated, greased waffle iron and cook until the amount of steam coming out of the iron decreased significantly. Repeat until batter is used. Serve waffles right off the iron or put them in a 250 degree oven to keep them warm if needed.

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comments:

These waffles are truly delicious. My only complaint is that they are rather time-consuming to make. (I know that has never held you back from a recipe, Gina. I still remember the day you spent five hours making one ravioli--raviolo?)

Can you whip the egg whites the day before or will they flatten? I went through a period of waffle obsession, and one thing I liked was that I could whip them up in just a few minutes. I would definitely make your special waffles if I could figure out some tricks for making them more quickly!

It's true that they are rather time-consuming to make. The egg whites cannot be whipped up ahead of time - they separate and flatten. I have found that it no longer takes me a long time to whip them up, however. I am not shy anymore about cranking the beater up to high speed and whipping them constantly until done. One thing you can do ahead of time is mix the dry ingredients. I've been considering keeping a canister of "waffle mix" on hand to make the process faster. The one benefit of this recipe is that the waffles really don't need anything fancy on top of them to make them delicious - they are very buttery and flavorful on their own.

I feel there is an issue that needs to be addressed here. Contrary to legend, I did make more than one raviolo on that fateful night. I believe I made five. That was 16 years ago, and I haven't attempted that recipe since.